The OP says mentions a report from a US Academy but the paper is published in a different journal—this wasn't clear to me at first so I thought I would share the original work.
I have memories of being quite young sitting in a relatives lap at a baseball game while they smoked. Or my coach in little league smoking a pipe in the dugout filled with 11 year olds.
There was also an unwritten understanding that it was preferred the boys went out back to a certain door to smoke outside there instead and wouldn't get in trouble if caught.
You're younger than me if you don't remember before there was even that distinction.
For that matter, my childhood art classes almost always included making an ashtray.
The first time I ever flew as a kid, I was so excited to be on a plane! And then it turned out to be a 5 hour+ flight with negligible entertainment options and I was so bored...
And then, another dude got bored so he moved to the empty back rows of the plane and smoked for the rest of the flight, and the whole plane was suffused with the smell, and I was so sick.
Like, even those who smoke generally hate the smell of that stale second-hand smoke, especially if locked up in an enclosed space for hours.
Wow, that non-catalytically-converted smoke brings back the memories…
The ban on smoking on the Underground was after the second tube station fire when they realised it might be dangerous, there was also a football stadium that caught fire around the same time too.
The root cause seem to be a build up of rubbish, along with a cigarette but starting it.
So many tragedies in the mid-eighties UK.
> “In younger men and those over 65, the associations were weaker and generally not statistically significant,”
Remember, 5g psyllium should be taken with 20 fl oz water, mixed and consumed immediately before it gels. Do not take it two hours before or after any medicine, and do not take it if having swallowing difficulty.
If you can source clean psyllium, the bulk of it comes from India and let's say they have different standards when it comes to lead/pesticides and regulations in general
Note that psyllium is unique in that not only does it not absorb, but it also binds to everything on the way out, so the risk is low. Fwiw, I have had blood and urine tests for lead twice.
Finally, it's not as if the US is great with pesticides. We literally deliberately include PFAS in our pesticides.
new blood replaces them so they're back to where they started, but you're down a bunch
“In this randomized clinical trial of 285 firefighters, both blood and plasma donations resulted in significantly lower PFAS levels than observation alone. Plasma donation was the most effective intervention, reducing mean serum perfluorooctane sulfonate levels by 2.9 ng/mL compared with a 1.1-ng/mL reduction with blood donation, a significant difference; similar changes were seen with other PFASs”
It's basically impossible to avoid this stuff unless you cook all of your meals from scratch and never eat out anywhere
Which is pretty much what you should do if you are concerned about your health at all.
Thinking that you must optimize every single bit of your health 100% of the time or you do not care about your health at all is just pathological black and white thinking. What a miserable way to spend the mere decades you have on this planet.
Isn't this the message we get from the food companies marketing departments every day. Sure you can eat that thousand calorie desert once in a while as part of a healthy diet. Then before you know it we are in an obesity epidemic and what is genuinely healthy looks extreme to the majority.
Maybe the real reason Americans are fat is instead of taking responsibility of their own health they prefer to blame it on le marketing departments instead. Shrug.
Also at the end of the day it is ultimately largely down to fate/probability/deity of your choice.
You have control over some parameters, but you're just tweaking inputs to a huge RNG that is spinning 24/7 365 days a year and there's always a chance your numbers will come up
PTFE itself is about as inert as you can get, assuming it's not overheated. If you use PTFE cookwear, I recommend getting an IR thermometer so you can learn how your cooking setup responds and control the temperature properly.
restaurants also love high-heat and that's a no-no for teflon
* You should preheat until you get a leidenfrost effect - get some water on your fingers and flick it onto the skillet, it should form droplets that bounce around without boiling off.
* Once this happens, immediately turn the heat to the lowest setting so the skillet doesn't get too hot (most instructions are missing this step and I didn't really expect the skillet would get too hot - stainless steel just keeps getting hotter at a temperature the teflon nonstick would maintain heat). Depending on your stove, the lowest might be a little too low and heat is slowly lost, this is something you'll eventually get a feel for.
* After getting the leidenfrost effect (maybe? not sure how important it is to wait until after), you have to add something (butter or vegetable oil, for example) to coat the surface and not only get a nonstick effect but also sort of buffer the heat. It's kind of like cast-iron seasoning, but extremely low-effort and you do it / clean it off every usage. Some of the things I'd read before buying said the leidenfrost effect was the important part for getting a nonstick surface without mentioning this stage, which led to a pancake that was black and stuck to the skillet on one side and still liquid batter on the other.
And when cleaning:
* I'd mentioned sausage and bacon above, these leave gunk that sounds kind of like what you described except a lot more of it. For some reason getting a wet paper towel and rubbing down the skillet (instead of putting water on the skillet directly) works really well getting almost all of it off, though it will take several of them.
* If there's still residue not coming off, something I got from reddit worked even where grease-removing dish soap didn't: Lightly boil baking soda in water in the skillet for about 20 minutes. Don't let the water boil off or you'll be left with baking soda gunk stuck to the skillet, you want it to dissolve and soak in the hot water for a while before emptying it and wiping it down.
* And lastly one of the side reasons I like it over nonstick while cleaning: The surface is actually smooth. When using a scrunge to wipe it down you can feel where there's still something stuck to the surface, while nonstick is rough even when clean.
Do you know what "countertop sealer" is made of? It's PFAS! Lots and lots of people rub PFAS on their food surfaces on purpose!
The stuff is everywhere even if you think you are avoiding it.
Smoking for example wasn’t believed to be particularly deadly for a surprisingly long time.
[1] born in June (** p < 0.01)
If you live by a small airport frequented by personal aircraft, you're getting bombarded by lead.
Now just imagine living next to a teaching airport that does aerial laps around the neighborhood.
Most of this stuff was not widely known. There was no internet, so you only got info from 3 tv channels and a newspaper, magazines and conversation.
Blame it on the corps.
It wasn't news when the additive was invented for gasoline in the 20s, and it wasn't news all through the 70s.
Of course blame it on the corporations. On GM specifically, who also lobbied for jay-walking to become illegal so their cars would stop getting bad press for killing people.
Part of the environmental/emissions argument from developing countries is about past emissions by developed countries. I think it's a fair argument to say given these sacrifices made by past generations in industrialised countries + the benefit of developed cleaner technologies through that industrialisation is an argument against that.
Used to? Lots of them still are. Right now there's 150 µg/m³ of PM2.5 outside my window, and it's a "clean" day. Yesterday's concentrations were up to 900 µg (yes, that's correct), and the highest I've seen this winter were 2000 µg (yes, this is also correct). And it keeps getting worse, recently our so-called president mentioned that coal is our strategic reserve and we won't be phasing it out any time soon.
I'm relatively sure most of the "global south" has bad air quality, even if such extreme values are rare.
Here are some random photos of a typical winter day (winter is 8 months per year):
https://pasteboard.co/d2uZDyCd2gvt.jpg
https://pasteboard.co/F1zT2VPXFPKs.webp
https://pasteboard.co/r2S12bHXxzcI.jpg
https://pasteboard.co/w7CfK2Yfaz2l.webp
London first tried to ban burning coal within the city in 1306 due to the air quality.
I was born '74. Alberta, Canada. I remember people raising a huge stink about "guvmint' interference" when leaded gasoline was banned and when seatbelt use became mandatory. And don't even get started about cigarettes and mandatory separate smoking areas at restaurants etc.
"Liberty" and "freedom" were concepts substantially abused and misapplied throughout the 20th century.
The obvious solution for better health for all would be providing public and freely accessible locations for getting these shots, or mobile teams providing them at schools etc.
It’s incredible how dominant they are!
Your comment reads like anti-immigrant propaganda. If USAID were to be restored, the US could use its vast wealth to improve global health. But the current US regime is decisively anti-vax and wants everyone to suffer unnecessarily from preventable disease.
Yesterday Trump's pick for Surgeon General was before the senate. She doesn't have a medical degree and dodged questions about vaccines.
But I have full confidence even Mitch is onboard with the stupid this time.
